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Layered Bean Dip - Andrea Meyers
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Layered Bean Dip

Adapted from Clear Gourmet, variations are my own.
Course Appetizer
Cuisine Southwestern
Diet Gluten Free, Vegetarian
Keyword artichokes, avocado, beans, cheddar cheese, chiles, dip, gluten free, sour cream, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 184kcal
Author Andrea Meyers

Equipment

  • 9 x 13-inch glass dish

Ingredients

  • 28 ounces refried beans I use black refried beans.
  • taco seasoning mix below
  • 8 ounces light sour cream I use Daisy brand.
  • 12 ounces marinated artichoke hearts
  • 2.25 ounces sliced black olives
  • 2 green onions chopped
  • 16 ounces low-fat grated cheddar cheese
  • 8 ounces tomatoes chopped, or salsa instead
  • shredded lettuce
  • guacamole optional
  • 4.5 ounces can green chilies optional
  • corn chips or tortilla chips for dipping

TACO SEASONING MIX

  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Mexican oregano
  • 1 teaspoon sugar
  • ½ teaspoon salt
US Customary - Metric

Instructions

TACO SEASONING

  • Put all taco seasoning spices in a bowl and stir until combined. Makes the equivalent of one pouch taco seasoning mix.

ASSEMBLE

  • Mix together the refried beans and the taco mix. Spread in the bottom of a 9 x 13-inch glass dish.
  • Add layers of ingredients in the following order: sour cream, artichoke hearts, black olives, green onions, cheddar cheese, tomatoes, and lettuce. Garnish with guacamole and green chilies if desired.
  • Serve with corn chips or tortilla chips.

Notes

  • I often use cilantro leaves instead of the lettuce for an extra bit of flavor.
  • I prefer to put the tomatoes on top for some nice color. I also remove the seeds and juices so that the dish keeps a little longer, which is helpful if you prepare this several hours in advance.
  • You can also use about 8 ounces of a chunky salsa instead of tomatoes if you want a different flavor.
  • You can cut the recipe in half and serve it in a glass pie plate.

Nutrition

Calories: 184kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1094mg | Potassium: 175mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1318IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 2mg